Scarborough Fair Shortbread
Infused with the timeless herbal quartet of parsley, sage, rosemary, and thyme, Scarborough Fair Shortbread offers a modern twist on the classic buttery cookie. Perfectly crisp and delicately savory, these shortbread cookies balance a slightly sweet base with the earthy, aromatic flavors of fresh herbs, creating a unique bite that’s both comforting and sophisticated. With just 15 minutes of prep time, this recipe brings together simple pantry staples like unsalted butter, powdered sugar, and all-purpose flour, elevated by a touch of fine sea salt and garden-fresh herbs. Ideal as an afternoon treat with tea or an elegant addition to a charcuterie board, these beautifully golden cookies will transport your taste buds to a rustic English garden. Whether you’re hosting guests or savoring a quiet moment, these herb-kissed shortbread cookies are sure to impress.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 70 grams powdered sugar
- 250 grams all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
Instructions
Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and powdered sugar together with a hand mixer or stand mixer until light and fluffy.
In a separate bowl, whisk together the all-purpose flour and fine sea salt.
Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until just combined.
Gently fold in the finely chopped parsley, sage, rosemary, and thyme until evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and shape it into a disc. Roll it out to approximately 1/2-inch (1.25 cm) thickness.
Use a cookie cutter of your choice to cut out shapes, then transfer the shortbread pieces onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20–25 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve with tea or coffee and enjoy the fragrant herbal notes of your Scarborough Fair Shortbread!
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 69.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
